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Salmon and Rice Balls

By: NOELLER67

"This is something my mom used to make when I was growing up. It's easy, inexpensive and filling! I always make sure my canned salmon is wild caught for a healthier fish. I also like to leave the bones in for the calcium - just crush them up between your fingers (they are really soft) as you come across them when you are mixing everything with your hands. This is a nice recipe to have children help out with and they love to get their hands messy and be able to eat what they made for dinner."

Rate/Review | Read Reviews (8)

What to Drink?
	Types of Wine: Pinot Noir

Prep Time:
20 Min

Cook Time:
1 Hr

Ready In:
1 Hr 20 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 8 servings

Ingredients

1/2 cup uncooked white rice
1/2 cup water
2 (14.75 ounce) cans salmon, drained and flaked
1/2 cup grated carrot (optional)
1/4 cup chopped onion
2 eggs
salt and pepper to taste
1 (10.75 ounce) can condensed cream of mushroom soup
1/2 cup water

Directions

Bring the rice and 1/2 cup water to a boil in a saucepan over high heat. Reduce heat to medium-low, and cover; simmer until the rice is tender and the liquid has been absorbed, 20 to 25 minutes. Fluff with fork, and allow to cool.
Preheat oven to 350 degrees F (175 degrees C). Spray an 11 x 9 baking pan with cooking spray.
Remove the skin from the salmon (and bones if you prefer). Combine salmon, optional carrots, onions, eggs, cooled rice, and salt and pepper in a large bowl. Mix well with your hands. Form into 8 (tennis ball sized) balls, using about 3/4 cup salmon mixture per portion. Arrange balls in the prepared pan, allowing room for them to expand. Mix the soup and 1/2 cup water together in a small bowl; pour over the salmon balls. Cover with foil.
Bake in the preheated oven for 1 hour. Allow salmon balls to rest for a few minutes before serving.